Selkirk bannock

Method

Cream the butter and sugar together until light and fluffy. Dissolve the yeast in warm milk and leave for 10 minutes until frothy. Mix the flour and salt, then make a well in the centre and add the yeast mixture, creamed butter and sugar, and beaten egg. Mix to a soft dough and knead for 10 minutes until smooth and elastic. Cover and prove for 1 hour until doubled. Knock back the dough and work in the dried fruit gradually, distributing evenly. Shape into a round loaf, place on a greased baking tray, cover and prove for 45 minutes. Brush with egg wash and bake at 190°C for 45-50 minutes until golden brown and hollow-sounding when tapped.